Name: Coconut Rice and Beans
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: 2 tbsp vegetable oil -; 1/2 yellow onion, chopped -; 4 garlic cloves, chopped -; 2 cups long-grain rice -; 1 teaspoon salt -; 1 teaspoon grated fresh ginger -; 1 cup water -; 1 cup chicken stock (or vegetable stock for vegetarian option) -; 2 cups coconut milk -; 1 15-ounce can kidney beans, rinsed and drained, or 1 1/2 cups cooked kidney beans -; 2 teaspoons dried thyme -; 1 whole Scotch bonnet chile (can substitute a whole habanero) -; Lime (Optional) -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Rice and Beans

1. 2 tbsp vegetable oil -

2. 1/2 yellow onion, chopped -

3. 4 garlic cloves, chopped -

4. 2 cups long-grain rice -

5. 1 teaspoon salt -

6. 1 teaspoon grated fresh ginger -

7. 1 cup water -

8. 1 cup chicken stock (or vegetable stock for vegetarian option) -

9. 2 cups coconut milk -

10. 1 15-ounce can kidney beans, rinsed and drained, or 1 1/2 cups cooked kidney beans -

11. 2 teaspoons dried thyme -

12. 1 whole Scotch bonnet chile (can substitute a whole habanero) -

13. Lime (Optional) -

How to cook deliciously - Coconut Rice and Beans

1. Stage

Sauté onions: Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.

2. Stage

Add garlic and rice: Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.

3. Stage

Add remaining ingredients: Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would.

4. Stage

Cook: Bring to a simmer, then turn the heat to low and cover. The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes.

5. Stage

Remove from heat, cover: Once done, remove from heat and cover for 10 minutes.

6. Stage

Serve: Fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)